| 摘要 |
PURPOSE:To obtain a process for the preparation of dried fish for seasoning, producible in improved efficiency owing to the simplification of the production line, having optimum water content, giving shavings having excellent shape, taste and color and preservable over a long period because it contains suppressed number of bacterial cells. CONSTITUTION:A raw material for dried bonito subjected to pretreatment such as removal of impurities is boiled together with other raw materials for dried fish, softened by heating, left standing in a constant temperature and humidity environment and shaven. A proper amount of the shavings are sealed together with nitrogen gas or a disoxidation agent in a packaging bag made of a gastight material to obtain the objective dried fish for seasoning. |
